If you buy your chicken from the supermarket, here are a few things about its life that might make you less eager to eat it. As a chick, your chicken's beak was cut off so that it wouldn't attack other chickens in the overcrowded cage in which it was raised. Your chicken was fed so much grain so quickly – supplemented with antibiotics – that, by the time it was ready for slaughter at the age of five weeks, its breasts were swollen and disproportionately large, rendering it unable to walk. Once your chicken was slaughtered, it was tossed into a chlorinated bath or doused with other industrial-grade chemicals so that your chicken would reach you "clean".

But "clean", when it comes to meat, is a relative standard. Most chickens spend the bulk of their short lives covered or standing in feces (to say nothing of the conditions in which cows, pigs or even turkeys are raised), and the way in which they are dispatched in the modern era is so sordid that farm states are actually passing laws to keep you from ever bearing witness to the slaughter.

Old Macdonald had a farm – once – but corporations interested in maximizing profits bought him out.

The one small hope for human health has been that the US Department of Agriculture has inspectors to watch over those processing plants and make sure we don't eat sick chickens or chickens covered in their own feces as they make their way through the processing plant. That is, it's been the one hope until now.

The USDA is moving toward final approval of a rule that would replace most government inspectors with untrained company employees, and to allow companies to slaughter chickens at a much faster rate. (The rule is called the "Modernization of Poultry Slaughter Inspection", but advocates like the Center for Food Safety and Food and Water Watch are calling it the "Filthy Chicken Rule".) It could be approved as soon as this week.

This "modernization" of inspections through privatization is likely to cause more problems than already occur because the company employees will be disinclined to cost their bosses money by slowing down, stopping production or removing chickens when there's a problem. "It's really letting the fox guard the chicken coop", says Tony Corbo of Food and Water Watch.

And there are already plenty of problems. The rule comes in the midst of a years-long increase in the number of food-born illnesses, driven in part by a shortage of government inspectors.

An increase in the incidence of salmonella in the U.S. could have a real impact on consumers, as the pathogen already represents a major threat to public health. Salmonella 'is estimated to cause 1.2 million illnesses in the United States, with about 23,000 hospitalizations and 450 deaths' each year, according to a recent report by the Centers for Disease Control and Prevention. A study of more than 300 raw chicken breasts released by Consumer Reports earlier this year found that 10.8 percent harbored salmonella, while 65.2 percent tested positive for E. coli. Overall, about 97 percent of the breasts tested contained harmful bacteria, according to the study.

And salmonella isn't even one of the diseases the USDA can currently regulate by stopping production if diseased or feces-covered birds make it into the production line.

It's hardly better elsewhere: the Guardian just released the results of a major investigation into chicken factory farming in the UK, and found that poor hygiene and spotty adherence to the rules makes 280,000 people sick there each year.

Advocates had been working to make the American regulatory system more comprehensive, supporting bills like one introduced by Congresswomen Rosa DeLauro (D-CT) and Louise Slaughter (D-NY) that would have allowed USDA inspectors to make sure that birds infected with salmonella didn't make it into our kitchens. Instead, the Obama administration is making sure we're getting a less powerful USDA altogether.

Of course, chicken processors are hardly the only offenders. Almost every kind of animal slaughtered in the United States is pumped full of drugs and raised in unsustainably large factory farms. It's incredibly bad for the environment, not to mention our stomachs.

But processing companies are uniquely powerful in the poultry industry. They've devised a system that sucks money from farmers, making them poorer every year, and sells increasingly cheap and unhealthy meat to consumers. And, with the new rule getting rid of government inspectors, companies stand to earn even more profits. (Estimates on the new rule place savings for those companies at about $256m per year.)

It's particularly disappointing seeing this rule from the Obama administration, which many food-safety advocates had hoped would improve the quality of the food we eat, rather than degrade it. "They've gone out of their way to cater to the industry on this," Corbo says. "This is a gift to the poultry industry."

Sick chicken: what you need to know and what the government won't tell you – video

A Guardian undercover investigation exposes conditions inside the chicken factories that supply some of the biggest supermarket and fast-food chains in the business, including KFC, Tesco, Aldi, Asda, Marks & Spencer and Nando's. Find out why the drive for cheaper chicken is making more than 250,000 of us sick every year

Many of us want to know what foods are better for our bodies. The food industry showers people with information, often advertising new healthy foods. However, there are many basic, non-advertised super food products that are readily available to all of us.

Natural News made the list of nine best superfoods that all of us may consider adding into our menus.

Superfoods are foods considered to have unusually high nutritional value or health benefits; many fruits, vegetables and seeds fit that definition because they are packed with nutrients and health-boosting compounds.

Below is the list of nine super fruits and super seeds to add to your diet.

1. Chia seeds

Rich in omega-3 fatty acids, chia seeds are also a good source of calcium, antioxidants, vitamins and minerals. Milled chia seeds have been shown to provide more nutritional benefits than whole seed, and can be found in many ready-to-drink mixes.

Flaxseed also contains phytoestrogens which may improve cardiovascular function. Studies have also suggested that flaxseed can reduce cholesterol levels.

3. Sunflower seeds

The ever-popular sunflower seed is not only filled with flavorful snack appeal, but also delivers plenty of health benefits.

They're loaded monounsaturated and polyunsaturated fats, fiber, protein and antioxidants. They also contain phytochemicals which are compounds that have been shown to boost the immune system and can even fight cancer.

4. Pumpkin seeds

Pumpkin seeds are also a tasty snack as well as a nice addition to salads. You can roast or toast your own or buy them already prepared. However, to get the most benefits, it's healthiest to eat them raw. Yes, you can eat raw seeds right out of the pumpkin.

This super seed contains protein, fiber and lots of minerals, including magnesium, manganese and phosphorus.

5. Blueberries

Blueberries are a rich source of antioxidants, fiber, vitamins and minerals. Thought to have anti-aging and cancer-fighting properties, blueberries have become one of the most popular superfruits. They have also been shown to reduce blood pressure and relieve arterial stiffness.

According to Tom Payne, industry specialist for the U.S. Highbush Blueberry Council (USHBC) in Folsom, California, "Consumers see blueberries as a value-added ingredient linked to heart health, anti-aging properties, cancer prevention, improved eyesight, and better memory."

6. Acai berries

These super berries are becoming increasingly popular, and for many good reasons.

Acai berries are similar to olive oil in terms of fatty acid ratio and are a very good source of anthocyanins, which provide benefits ranging from fighting inflammation and improving memory to regulating blood sugar levels and inhibiting cancer cell growth.

7. Tart cherries

Aside from their high antioxidant and anthocyanin content, tart cherries have also been found to be a powerful anti-inflammatory agent.

When tested on a group of cyclists, tart cherry concentrate proved to be beneficial after strenuous cycling by reducing inflammation that was caused by the exercise. It was also shown to quicken their recovery time.

8. Cranberries

Aside from their well-known urinary tract health benefits, cranberries also display antimicrobial and anti-inflammatory properties. They are also a good source of antioxidants, and have been shown to have beneficial effects on cardiovascular and oral health.

9. Avocados

This superfruit (yes, it's a fruit) contains a high amount of "good" fats (monounsaturated fats) which can help lower blood cholesterol and maintain good heart health.

Eating a wide range of fruits, seeds, nuts and vegetables is important for overall balance, whether or not they've all been classified as "super."

The scientists said that it can become reality grace to a growing regiment of researchers who believe a biological revolution enabling humans to experience everlasting youthfulness is not that far.

The most steps ahead are made by Aubrey de Grey - a Cambridge gerontologist and the co-founder of the California based Strategies for Engineered Negligible Senescence (SENS) Research Foundation.

Aubrey de Grey refuses to use this word immortality, because it's enormously damaging, it is not just wrong, it is damaging.

To achieve the goal the researcher develops a therapy to kill dead cells to allow healthy cells to multiply and to replenish the tissue.

But still his quest is on the way and the therapies are not yet perfect. De Grey says that these therapies are going to be good enough to take middle age people, say people aged 60, and rejuvenate them thoroughly enough so they won't be biologically 60 again until they are chronologically 90.

That means we have essentially bought 30 years of time to figure out how to re-rejuvenate them when they are chronologically 90 so they won't be biologically 60 for a tVery possible that the first person who will live up to 1,000 years is already alive today.hird time until they are 120 or 150.

As per Mr de Grey the technique for achieving eternal youthfulness is far more likely to be developed before the theories explored by other gerontologist that focus on preventing the metabolism from causing damage to the body.

Now the researcher trying to take middle aged mice in the laboratory and rejuvenate them. After the successefull experiments on mice people will know that's it will not take a long time to do it for human beings.

By the opinion of Aubrey de Grey he needs from six to eight years from now to realize it.

Research has left the scientific community stunned after a new deadly multi-resistant strain of E.coli has appeared in Europe. Russia reacted immediately (sensibly), freezing all vegetable imports from the European Union until it could clarify where the source was, something it has not been able to do. Pravda.Ru special report coming this weekend.

We would like to introduce the theme with excellent research work undertaken by Brazilian journalists Fernanda Aranda, Lívia Machado e Yara Achôa, writing for IG São Paulo* on organic foods, after the death of at least 37 people in Europe, with one quarter of those affected presenting horrifying symptoms - fits, strokes and coma, associated with Haemolytic Uremic Syndrome (HUS), a complication of E.coli infection.

The research work we translated from the IG site is based upon seven points.

1. Is organic produce totally free from chemical substances?

Yes. According to Flávia Morais, nutritionist (Rede Mundo Verde): "To be organic, food must be grown without any chemicals, whether synthetic soluble fertilizers, pesticides or pesticides and in the case of animal products, antibiotics or hormones."

No, just like any other non-organic food. "You do not perform agriculture in a sterile environment, anywhere. Any plant that is in contact with the environment can have a multitude of bacteria and fungi, "said Rogério Dias, coordinator of Agroecology at the Ministry of Agriculture.
The expert says that the cultivation of all kinds of vegetables - except those grown in water (hydroponic) - requires organic fertilizers (manure). To minimize the risk of contamination, the Brazilian law requires that manure is not used in the edible portion of food. "Additionally, we recommend that farmers submit to compost organic manure (control technique for the decomposition of organic material)."
About food contamination by E. coli bacteria, he says: "In the organic food or not, it can happen on the ground, at the hands of farmers, transportation, marketing and the actual handling of the consumer. Therefore, any product that has contact with soil must go through a rigorous cleaning/hygiene process."

3 - Do organic foods need to be washed before consumption?

Renato Caleffi Manju chef at Le Bistro - Restaurant in São Paulo which only uses organic food - says that health care with organic foods is no different from that required in the use of non-organic products. "The only caution is that the extra organic processed products, which do not use preservatives, have a lower durability."
"However, the organic fresh food, such as leafy products, have the same life-span, needs to be stored and must be thoroughly washed before consumption. One tip in the process of cleaning is to use bleach or vinegar to eliminate the bacteria." Caleffi adds that he prefers to use paper towels instead of cloth dish towels because the tissue can become house of microorganisms and infectious agents.

4 - Can we eat organic produce raw?

The food, organic or not, can be eaten raw if properly treated. "Wash under running water to remove dirt, soak for at least 20 minutes in chlorine solution. There are already available in the market chlorine tablets to be dissolved in water for cleaning. Or you can prepare the solution with a spoon (tablespoon) of bleach to 1 gallon of water. The proper cooking temperature above 70° C also kills the bacteria," says Flávia Morais, Network World Green.

Hand Hygiene: essential before handling food
The cleaning, preparation and cooking of organic products is exactly the same as for other foods, endorses Rachel Pimentel, nutrition consultant in São Paulo. To reduce the risk of contamination, she reinforces the importance of washing hands before handling food. Ideally, the expert argues, is to use antibacterial soap. Or else, detergent and soap do the job.

5 - Is the nutritional value of organic foods greater than the non-organic?

The food grown without chemicals takes this advantage, yes. A researcher at the Federal University of Parana (UFPR), Sonia Cachoeira Stertz, a specialist in organics, has proven that these products are actually healthier and more nutritious.
"First, they do not have pesticide residues. Then, by using natural fertilizers, they are more nutritionally balanced. "She conducted a survey of 10 different products, including milk, strawberries and potatoes. The results: organic milk has 40% to 80% more antioxidants, the strawberry has more minerals and potatoes more nutrients than conventional ones.

"Studies show that organic foods are really rich in antioxidant substances that prevent aging and reduce the risk of cardiovascular disease. Research that compared the nutritional value of organic foods has shown that the amount of minerals like magnesium and iron were higher than in non-organic food,"added the nutritionist Flávia Morais.

6 - Do organic foods make you put on weight?
Regarding caloric values, they have more or fewer calories than conventional ones, although they are richer in micronutrients, vitamins and minerals. And precisely because of this greater nutritional potential, according to Rogério Dias, an expert from the Ministry of Health, the organs may act on the "hidden hunger", helping weight loss. "Hidden hunger is caused by nutrient deficiency. Consuming a richer food, one tends to stay in better balance and more satisfied."

7 - Do organic foodstuffs have to have a warranty stamp?

It is not only not using pesticides that defines whether a product is organic or not. To get the certificate that guarantees the title, producers must fit into more than 50 different standards of production and marketing, including storage, labeling, transport and supervision. Among the requirements are the preservation of biological diversity of ecosystems, the correct management of waste, the use of processes that increase soil fertility, and the inclusion of sustainable practices.
Under no circumstances is it allowed to use genetically modified seeds, chemical fertilizers, or hormones and antibiotics in animals. Since the beginning of the year, the certificate of organic products has become a single label around the country, the Brazilian System of Organic Conformity Assessment (Sisorg).